T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

If you have a Weber Kettle, you need the Slow 'N' Sear

Bring The Heat With Broil King Signet's Dual Tube Burners

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

The Good-One Is A Superb Grill And A Superb Smoker All In One

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

The Swiss Army Knife Of Thermometers

The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

The Cool Kettle With The Hinged Hood We Always Wanted

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

GrillGrates Take Gas Grills To The Infrared Zone

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Professional Steakhouse Knife Set

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Finally, A Great Portable Pellet Smoker

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

I must be missing something. I have a question in regards to notification filtering and my example is as follows. On the Forum I am currently Following the Introduce Yourself channel because I want to welcome new individuals when they join the PMC. However I do not follow each individual thread that is posted under it, but if I make a comment an individual thread, without following it, and then others comment on it I get a notification.

The logic map is this, and I am using the most recent as a specific. PMC Website - Introduce Yourself (channel, followed) - New Member from Cajun Country (thread, commented on, Not followed). I have receive notifications of all the individuals that have commented after me regardless of following the thread itself individually.

Now to clarify my notification settings. The only thing that I have check marked for notifications is When people follow you, Mentions you, quotes you, and comments on your discussion.

When it comes to the "Comments on your discussion" setting, what actually constitutes something to be "your" discussion? Is it your specific post on a channel/thread, a thread that you have commented on, or is it a combination of the two?

I hope this makes sense. My wife says that I can complicate the easiest thing sometimes.

Comment

I saw this and wanted to give it to son.
Give A Friend a Free 30-Day Trial Membership
Share the love! Remember to send a friend, family member, or co-worker who loves BBQ, grilling, and cooking in general this link to snag a free 30-day trial membership to the Pitmaster Club (one free trial per person): https://amazingribs.com/pitmaster
How?? when I try I get you already are a member.
Thanks C K

Comment

Thanks for wanting to give a trial membership to your son! However, you can't do it for him if you're logged in, you are already a member and the system sees that. You'll have to send him that link and he will have to click it and sign up himself. Or, log out, then sign up with his email address, and send him the login info that you create.

My name is John. I live in northern Michigan and being from Kansas City, the capital of BBQ (the old stockyards and the American Royal livestock show are the bona fides). It is embarrassing not to be able to do more than sear steaks, burgers and chicken So, I have decided to rectify that with my new retirement hobby. After researching on the site here and evaluating my needs, I bought a Broil King Regal Stainless 750 with four front to back burners.

I just joined the Club. Trial membership, so we will see.... Right now I have some questions after reading/watching how to do "Last Meal Ribs," using the indirect method.

1.) I am told to keep the temp. at 225 and to use a digital thermometer to do so, but not to use the thing on the ribs. So how do I monitor the temperature? Do I just place the thermometer on the grate? If not, then what?

2.) Where to I put the woodchips on the grill? I have an old cast iron smoking box (Weber Genesis accessory). I put the wood chips in it and set it and two pans of water on the angle irons over the tubes and below the grate. The chips never smoldered (smoked). What to do? The chips are really not big enough to set on or between the irons as Meathead did in the video and I really don't want to accumulate a lot of ash at the bottom of the grill. Should I just lay them on some foil? Should the grill be turned up higher and if so, how does one keep the air temp at the requisite 225 degrees? That temp does not seem hot enough to cause wood to smolder.

3.) Depending on where you look - the written instructions or the video, the cooking time is said to be 3-4 hours or 4-5 hours. After 3+ hours, my wife didn't want to wait to eat at 10 PM, so they came off the grill at 8:30 and were a long way from done. We are talking about one slab weighing 2.71 pounds. Is the cooking time closer to 5 hours? Should I have started them at 2 PM for a 7 PM dinner?

4.) My grill came with thick chrome grates. Would people still recommend the extruded aircraft aluminum grids? They are relatively expensive to cover the entire grill. Would you substitute those for the grates and I saw a picture of them being used for smoking wood, so should they be used instead of the angle irons over the tubes?

Any and all advice is appreciated.

PS: If you pass through KC, Joe's (formerly Oklahoma Joe's) is the reigning favorite although Calvin Trillian's Arthur Bryant's downtown is still iconic.

Welcome! Jealous that you live in KC. I was there in March and stopped at Joe's. Also Q39 and several other places. Nobody does BBQ better.

1) We have a LOT of info on thermometers on the public side of the site. Cooking, indoors or out, is all about temperature control. We recommend you manage your grill temp with a thermometer with a probe on a rope like one of these:

Get the wood as close to the flame as possible. If you have to remove the metal over the burner and place the woon on a disposable aluminum loaf pan. And if ash gets in the bottom, get over it. You've gotta clean out the grease sooner or later!

3) Baby backs cook faster than spare ribs or St. Louis cut. And time can vary depending on how thick they are and that means how much meat the butcher leaves on. To be safe, give yourself 5-6 hours once you know for sure the air temp. If you didn't have control over temp than who knows how long they will take. B ut don't hurry ribs. At higher temps they tend to get tough.

Unless I'm really missing something, not all sub-channels are listed on the channels page. As an example, the Pit Barrel Cooker one isn't there. Whenever I want to take a look at it, I wind up searching for Pit Barrel Cooker. There's got to be a better way.

Comment

Meathead - I totally understand and my comment was most definitely directed at the software and not you or any of your crew that looks after these forums. If that's the way it came across, it most definitely was not my intention.

I, and our members, would gladly help and I predict a few back and forth posts. Please note that this topic is titled "Ask for help with The Pitmaster Club, Your Membership, Etc." The best place for this conversation is in the ribs section of the recipes section. Perhaps you could post it there and while you are at it tell us more about your roaster. Who made it? Where is the heat source. Perhaps a picture or three?

Bob's BBQ. are you trying to edit an already existing post? We've seen a bug for a while now where when you are editing a post, the upload pictures button is gone. Try just making a new post and adding pictures.

I’m seeing a strange issue and it’s probably user error somehow. My info for latest post isn’t updating, but the topic is moving to top and getting notifications. In example below, thread was obviously commented on most recently, but still shows Huskees comment as last.

glitchyHuskee Sorry for not using a comment but I wanted to post a picture. This is getting even weirder now. In the screenshot notice that it appears that Troutman has apparently turned into Murdy's doppelganger.

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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